Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
These bloggers have succeeded in preserving the rich treasure of Indian Cuisine.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Master making a stew from the North Eastern state.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
A silky, creamy dessert made from milk and cream that melts in the mouth.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Reader Anusha Praveen shares this simple mango recipe. Share yours!
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A quick side-dish that's a good addition to the dal-chawal combo.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Drizzle some chilly sauce or tomato ketchup for added flavour.
Food blogger Siddhi Panchal shares her secret recipe.
Time to surprise your family and friends with a really unusual dessert.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
This traditional pulao is a key part of any Bengali comfort meal.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Date palm jaggery and tapioca go into making this delicious pudding.
Bored of rava upma? Try this savoury pancake recipe.
Mango puree, chia seeds and sago make this an irresistible treat.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Using black rice in your idlis makes them more nourishing.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
A unique dessert to add to your Ganesh Utsav menu.
Spiced up pureed fresh corn in a kickass street food from Indore.
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